By Ann Taylor Pittman
Prep Time: 20 minutes
Cook Time: 23 minutes
Yields: 8 servings (serving size: 2 rib chops and about 2 1/2 tablespoons sauce)
Grilled racks of lamb make a grand statement at the table: They just feel celebratory. Never mind that they’re deceptively easy to prepare—here, simply rubbed with olive oil, garlic, rosemary, salt, and pepper; marinated in the fridge; and quickly grilled over direct and indirect heat. Be sure to use a meat thermometer to prevent the lamb from overcooking. A remote probe thermometer is great because it allows you to monitor the interior temperature of the lamb without lifting the grill lid, and you can set an alarm to alert you when the meat has reached the desired temperature. Shopping tip: If you’re a member of Costco, try shopping for the lamb there. They carry high-quality Australian lamb racks that are already Frenched (meaning the bones have been trimmed and cleaned).
2 (1 1/2 to 1 3/4–pound) Frenched lamb racks (8 bones each), trimmed
2 tablespoons extra-virgin olive oil
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup minced fresh garlic (about 9 cloves)
2 tablespoons minced fresh rosemary
Fire & Flavor Hardwood Lump Charcoal
1 (7-ounce) container 2% plain Greek yogurt
1 cup crumbled feta cheese
2 tablespoons milk
1 teaspoon grated lemon zest
1 small garlic clove, grated
1. To prepare lamb, brush lamb evenly with olive oil, and sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Combine minced garlic and rosemary; rub evenly over lamb. Marinate in refrigerator 2 hours or up to overnight.
2. Remove lamb from refrigerator; allow to come to room temperature (about 30 to 45 minutes).
3. Prepare a charcoal grill for indirect heat, using Fire & Flavor Olive Wood Lump Charcoal to build a fire on one side of grill and leaving the other side with no heat. Maintain heat at about 400°F to 450°F.
4. Place lamb racks on hot side of grill on oiled grill grates. Grill, uncovered, until well browned, about 3 to 4 minutes on each side. Move lamb to unheated side of grill. Cover and grill until a thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, about 15 minutes. Remove lamb from grill; let stand 10 minutes.
5. Meanwhile, prepare the sauce. Combine yogurt, feta cheese, milk, lemon zest, grated garlic, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
6. Cut lamb into chops; serve with sauce.